Papers mentioning chive or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. T... Read full abstract on PubMed →
The inherent inter-individual variability and associated complexity of dietary response constitute a major research challenge, but also present an opportunity to trace personalized... Read full abstract on PubMed →
To address the delamination phenomenon during storage and flavor characteristics of Oyster protein hydrolysates (OPH). In this study, xylo-oligosaccharides (XOS) were selected to c... Read full abstract on PubMed →
Fungal diseases form perforated disease spots in tobacco plants, resulting in a decline in tobacco yield and quality. The present study investigated the antagonistic effect of <i>B... Read full abstract on PubMed →
Phthalates and bisphenols are ubiquitous environmental pollutants with the ability to perturb different systems. Specifically, they can alter the endocrine system, and this is why... Read full abstract on PubMed →
<h4>Purpose</h4>Endometriosis is a chronic debilitating inflammatory pathology which interests females in their reproductive age. Its pathogenesis has not yet been clearly defined.... Read full abstract on PubMed →
Plant growth-promoting rhizobacteria can potentially be used as an alternative strategy to control plant disease. In this study, strain ST-TJ4 isolated from the rhizosphere soil of... Read full abstract on PubMed →
Di-(2-ethylhexyl) phthalate (DEHP) is used to increase the flexibility of plastics for industrial products. However, the illegal use of the plasticizer DEHP in food and drinks has b... Read full abstract on PubMed →
On the basis of density functional theory (DFT) at the B3LYP/cc-pVQZ level with the C-PCM solvation model, a comparative analysis of the reactivity of the garlic metabolites 2-prop... Read full abstract on PubMed →
Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile. According to the aroma cha... Read full abstract on PubMed →
Combined headspace gas chromatography-mass spectrometry (HSGC-MS) was used in the analysis of garlic volatile compounds. Twenty major components were identified in the gas phases e... Read full abstract on PubMed →
The release of aroma compounds from rehydrated French beans in an artificial mouth system and in the mouths of 12 assessors was studied by gas chromatography combined with flame io... Read full abstract on PubMed →
Vibrio cholera is a major foodborne pathogen in Thailand. It is present in raw and lightly cooked foods, and it causes cholera. Natural products inhibiting it can be used to improv... Read full abstract on PubMed →
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfi... Read full abstract on PubMed →
The inoculation timing of starter cultures is a critical factor influencing the quality of fermented foods, yet it remains underexplored. This study evaluated how simultaneous (T1)... Read full abstract on PubMed →
<h4>Introduction</h4>Identifying pathogenic fungi from vegetable is a critical first step in disease management and development of effective plant-based antifungal agent, aligning... Read full abstract on PubMed →
Garlic (Alliaceae), an annual herb, is renowned not only for its distinctive flavor but also for its extensive therapeutic applications in managing various ailments and health cond... Read full abstract on PubMed →
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese... Read full abstract on PubMed →
Allium sativum L., also known as garlic, is a perennial plant widely used as a spice and also considered a medicinal herb since antiquity. The aim of this study was to determine by... Read full abstract on PubMed →
To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard form... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.